CHILE CON QUESO

I always say if I know it’s my last meal it will include queso. Dieting is always so hard because I have to give up all the cheeses I love, and queso is at the top of the list. I am always in search of the perfect queso. I have tried so many recipes trying not to use Velveeta, but there aren’t many cheeses that melt without getting stringy. True Tex-Mex queso is not stringy. Don’t get me wrong, I also love the thick queso that you eat wrapped in a soft tortilla, but my favorite coats a tortilla chip and has no strings hanging down!   I have been experimenting with this recipe for a year, tweaking it every time I make it.  For those of you who have read this recipe before, this is a newer version.  I'm still undecided on the amounts of seasonings -- JT and I think one bite is perfect and maybe the next is a little too strong with a spice.  I love the addition of the ancho chile powder, but too much gives it a "bite".  I am reducing the amounts just a tad on the version I made last night, which we thought was almost perfect -- The experiment continues -- 

3 TB Canola oil
1/4 medium onion, finely diced
1 poblano pepper, seeded and finely diced
2-3 fresh jalapeno peppers, seeded and finely diced
3 cloves garlic, finely diced
3 Roma tomatoes, peeled, seeded and diced
1 can diced tomatoes with green chiles (Rotel if you live in Texas)
Scant t. ground cumin
Scant t. paprika
Scant t. cayenne pepper
1-1/2 t. ancho chile powder (or more)
1-1/2 c. whole milk
1 lb. Velveeta cheese, cubed
1 lb. American cheese, grated *
1-1/2 c. Chihuahua cheese, grated
1-1/2 c. Beemster Graskaas cheese, grated **
3 TB or more diced canned jalapeno chiles, to taste

In a large heavy stockpot, heat the oil over medim heat; sauté the onion, peppers, and garlic until soft. Add the Roma tomatoes, Rotel, and dry spices; sauté about 5 more minutes. Decrease the heat to low; stir in the milk. Once the milk and broth are warm slowly stir in the cheeses in the above order, only adding a little at a time and stirring until each cheese is melted before adding more. Taste and begin adding the canned jalapeno chiles until you achieve the level of spiciness you prefer.

If you need to thin the sauce, use chicken broth until it is the consistency you like.

* HEB now sells blocks of American cheese with their other block cheeses.  If you can't find American cheese sold in a block, buy Kraft American slices that come in a 1 lb. pkg.  Look for the ones that aren't individually wrapped in clear wrap, and it will be easier to grate.

** Beemster makes several cheeses, but this one is softer than the others and melts well.  However, it is seasonal so I can't always get it.  Last night I experimented by grating half Graskaas and half fontina, and I was pleased with it.  So if you can't find Graskaas you might ask the cheese expert in your grocery store for a recommendation of a good melting cheese that might go well in queso, or try fontina.  Just remember to grate it and add it only a little bit at a time so it melts well.